
Bulletin No. 31. 

U. S. DEPART^IENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



DIETARY STUDIES 



UXIVEESITY OF MISSOURI 
1 8 Q S . 



DATA RELATING TO BREAD AXD 3IEAT 
CONSUMPTIOX IX MISSOURL 



H. B. GIBSON, S. CALVERT, and D. W. MAT. 

r^'ITEESIIT OF MISSOFEI. 



WITH COMMENTS, 



W, 0. ATWATEE and OHAS. D. WOODS. 




WASHIKGTOX: 

CI(>YEKNME>'T PKINTING ol-'FICE. 
189G. 




Pass T'aS'S^/ 
Book y.-rf 



3 Y S- 

BULLETIN No. 31. 174 

y. S. DEPARTAIEXT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



DIETAEY STUDIES 



CXIVEESITY OF MJSSOURI 

t 

1 8 Q 5 



- ^'' 



<^/. 



DATA EELATIXG TO BREAD AST) MEAT 
COXSOIPTIOX ly MISSOURL 



H, B. GIBSON, S, GAL VEST, and D. W, MAY, 
^^"T^EESITT or inssorPvi. 



WITH COMMEXTS, 



W. 0. ATWATEE and OHAS. D. WOODS. 




WASHINGTON: 

&OYEKXMENT PRINTIXG OFFICE. 
180G. 



T A 5 6 \ 






LETTER OF TRANSMITTAL. 



United States Depabtment of Ageictjltuee, 
Office of Experiment Stations, 

Washington^ B. C, June 15, 1896. 

Sm: I have the honor to transmit herewith a report on the food 
supply and consumption in Missouri, made in 1895, by H. B. Gibson, 
professor of chemistry of the University of Missouri, S. Calvert, and 
D. W. May. Two dietary studies of a students' club at the University 
of Missouri and an investigation of the relative bread and meat con- 
sumj)tion in families in the State are included in this report. These 
investigations constitute a part of the inquiries made with aid of the 
funds appropriated by Congress " to enable the Secretary of Agricul- 
ture to investigate and report upon the nutritive value of the various 
articles and commodities used for human food." They were conducted 
under tbe immediate supervision of Prof. W. O. Atwater, special agent 
in charge of nutrition investigations, in accordance with instructions 
given by the Director of this Office. 

In carrying out the provisions of the act above cited, representative 
localities have been selected in different parts of the country in order 
that definite information regarding the food supply and consumption 
of iieople living under difterent conditions might be obtained. The 
University of Missouri, at Columbia, 3Io., offered many facilities for 
dietary work. It has well-equipped laboratories, and the department 
of chemistry was under the direction of Professor Gibson, one of the 
best authorities on dietary work in America. It was the original 
intention to make a somewhat extended series of investigations, but 
the work which was begun by Professor Gibson was interrupted by his 
untimely death in October, 1895. Comments on these investigations 
made by Professor Atwater and Mr. Woods, and appended to Professor 
Gibson's report herewith, indicate the value of the Missouri dietary 
investigations when taken in connection with those carried on elsewhere. 

Professor (ribson's report and the accompanying comments by the 
special agents of this Department are respectfully submitted, with the 
recommendation that they be published as Bulletin Xo. 31 of this Office. 
Eespectfullv, 

A. C. True, 

Direvior. 

Hon. J. Sterling Morton, 

Secretary of Agriculture. 



COXTEXTS. 



Page. 

Plan of investigations 7 

Bread and meat consumption 7 

Tbe dietary studies 9 

Description of food materials analyzed 10 

Dietary studies of the college club in Missouri 13 

First dietary study of the college club 13 

Second dietary study of the college club 16 

Comments on the food investigations at the University of Missouri 21 

Bread and meat cousumption of families in Missouri 21 

Comparison of dietaries of college students in Missouri, Tennessee, and 

Connecticut 22 



IWESTIGATIOXS COXCERXIXG FOOD SUPPLY AXD COXSUMP- 
TIoX IX MISSOURI IX iSqs- 



This investigation has been prosecuted in two directions, namely. 1) 
an inquiry regarding tbe bread and meat consumption in the State, 
and {2 1 the studies of two dietaries of a students" V)oarding club at 
the State university. 

PLA>* OF I>'^~ESTI(:rATIOXS, 

The methods followed in the two dietaries described in this reiK)rt 
are essentially those explained by Professor Atwater in a previous pub- 
lication of this Office.' The waste, however, was treated in a diflerent 
way, which is described iu detail. The methods used in analysis are 
those described in the report of the Connecticut Storrs Station for 1891, 
pp. 47-49, and in Bulletin >'o. 29 of this Office, p. 8. 

BREAD AXD 3£EAT CONSU^IPTION. 

The university community furnishes an excellent field for the collec- 
tion of aijproximate statistics regarding the dietary practices which x>re- 
vail throughout the State. The students represent almost every county 
in the State, and are drawn from families in all the ordinary walks of 
life. Information furuished by them as to the kinds and approximate 
quantities of bread and meat used in their homes, while doubtless not 
accurate in comparison with, for instance, the statistical results of the 
study of a dietary, compares favorably with the quality of the aver- 
age statistical information. With a view to the collection of informa- 
tion of this character, a circular, of which the following list of questions 
formed the essential feature, was placed in the hands of the students 
of the university : 

GEXEHAL STATISTICS. 

Some residence. — To^n. . Cotmtv. . 



Occupation. — Please nnderscore the occupation of the head of voux family : Farmer. 
Mechaiiic. Business. Professional. 

FamiJi/. — Number of persons over 18 years, . Xumber of persons 12 to 18 

years, . Number of persons under 12 years. . 



-PFPTAr STATISTICS. 



Bread. — Please state the approximate percentages of the following kimis of bread 

used in your home : Biscuit. per cent : light bread. per cent : com bread. 

per cent. 

- U. .S. Dept. Agr., OfiSce of Experiment Stations BuL 21. 



Meat. — Please state the approximate percentages of the following kinds of meat 

used in yonr home: Beef, per cent; veal, per cent; pork, per cent; 

mutton, per cent; poultry, per cent; game, percent; fish, per cent. 

Two liundred and eigbty-two replies, representing as many families, 
living in 74 of the 114 counties of the State, were received. These sta- 
tistics are given in a condensed form in Table 1. The proportions of 
the various kinds of bread and meat used at the college boarding- 
club are also included in the table, the quantities of biscuit and coin 
bread being estimated from the amounts of flour and corn meal which 
were consumed during the dietary tests. All the raised bread used at 
the club was purchased at a local bakery. 

The figures ia the table exi^ress percentages and not amounts. Those 
for bread show the percentage which each kind is estimated to make 
of the total bread used. The same is true with the meat. That is to 
say, when the reports from the farmers' families were classified and 
their statements averaged, it appeared that in 142 families, living in 59 
counties, the average number of persons per family was 6.4. Of every 
100 pounds of "bread" used by these families 53.7 pounds were in the 
form of biscuit, 30.7 jjounds were raised bread, and 15.6 pounds corn 
bread. Of the total weight of meat 56.9 per cent was pork, 20.9 beef, 
and 12.9 poultry, the remainder consisting of mutton, veal, fish, and 
game. 

Taiu.k 1. — Approximate bread and meat conxiimption of families in Missouri. 





Families. 


1 


Kinds of bread. 






Kinds of meat. 










1 






















Occupation. 


1 


" s 


* 




i 




















J 


If 


.1 

1 


"3 


1 

■3 


1 

a 

s 


S 


1 


i 


a 
1 


1 




■i 




^ 




o 


s 


« 


o 


W 


> 


&H 


1^ 


" 


o 


S 










P.cf. 


P.«. 


P.ct. 


P.cf. 


P.cf. 


P.ct. p.ct. 


P.ct. 


p.ct. 


p.ct. 




14 


5.1 


6 


46.7 


41.4 


11.9 


40.2 


? 9 


32.4 3.6 


11.0 


?. a 


7.1 


Business 


77 


.'>4 


81 


44.9 


41.8 


13.3 


49.6 


4.0 


23. 5 2. 7 


12.0 


2.8 


5.4 


Professional 


48 


5.4 


28 


52.6 


36.2 


11.2 


47.0 


3.3 


25. 3 4. 5 


11.7 


3.1 


5.1 


Average 








48.1 


39.8 


12.1 


45.6 


3.4 


27.0 


3. 6 11. 6 


2.9 


5.9 




142 


6.4 


59 


53.7 


30.7 


15.6 


20.9 


.9 


56.9 


2. 7 12. 9 


2.9 


2.8 


University board- 


































45.0 


46.0 


9.0 


66.0 




26.0 


6.0 




2.0 




i 1 











The contrast between the food consumption of the farmers' families 
(country population) and those of mechanics, business and professional 
men (largely town poi^iilation) is well defined, and in some respects 
even striking. Especially is this true of the meats consumed. The 
farmer does not have easy access to the butcher's shops, and further- 
more has no conveniences for keeping fresh beef. He therefore lives 
largely on pork and poultry, the former being more palatable when 
preserved than when fresh, and the latter always at hand. 



THE DEETAEY STUDIES. 

The nniversity boarding club is specially adapted to a dietary study. 
This club, which has a membership of approximately 100, is conducted 
iu essentially the same manner as the numerous boarding clubs which 
form such a prominent feature of American college communities. Its 
members, with few if anj^ exceptions, are Missourians, coming from 
families engaged in the ordinary vocations and living in all portions of 
the State. These young men live in a thoroughly substantial although 
modest fashion, their table being, in so far as practicable, copied after 
the dietary practices of their own homes. The extent to which they 
succeed in this maybe seen from Table 1. The percentages of biscuit, 
raised bread, and corn bread do not differ essentially from those prev- 
alent in the State at large; that of the beef is noticeably higher. This 
is due largely to two causes, namely, an opportunity for the storage of 
fresh meat, which is of course wanting in rural communities, and per- 
haps more especially to the fact that the club buys its beef by the 
quarter during a considerable portion of the year. 

The details of the dietaries will be found beyond (Tables 6, 7, 8, 9, 
10, and 11). The preliminary test {^o. 94)^ covered a period of six 
consecutive days, and the final test (Xo. 95) a period of seven consecu- 
tive days. The amount of nutrients purchased, wasted, and eaten per 
man per day in each test and the average of the two are shown in the 
following table: 

Table 2. — Xutrients purchased, ivasied, and eaten per man per day. 



Carbohy- Fnel Xntritive 
drates. value. ratio. 



Purchased: 
Xo.94.... 

Xo. 95 

A%-erage 
Wasted : 

Xo.94 .... 

Xo. 95 

Average 
Eaten : 

Xo.94 .... 

Ko. 95 

Average 




3,885 

3,960 

3,920 

350 

375 

360 

3.540 1:8.0 

3,585 1:8.0 

3,560 \ 1:8.0 



These dietaries are striking in point of their comparatively high 
potential energy and wide nutritive ratio, due to the relatively large 
proportions of fats and carbohydrates. The protein consumed (95 
grams) is slightly' below the average, and furthermore 10 per cent of 
the protein is of vegetable origin, principally from bread. Inasmuch as 
the digestibility of the vegetable protein is slightly less than that of 
the animal protein, the actual metabolism of the nitrogen compounds 
could hardly have exceeded 90 grams. This possible shortage seems 



'The numbers of the dietary .stnilie.s are laboratory uumbers used iu the iuvesti- 
gatious of which this study forms a part. 



10 

to have been covered by an increased consumption of fats, the average 
amount being 161 grams. This substitution can, however, scarcely be 
regarded as detrimental, as it does not entail an undesirable excess 
of tlie carbohydrates, which is usually the most noticeable defect in 
dietaries with so wide a nutritive ratio. 

The protein compounds form 14.4 per cent of the weight of the total 
nutrients, and their energy amounts to 11 per cent of the total energy. 

The method employed in handling the table and kitchen wastes 
deserves special attention. The wastes were kept in three distinct 
iwrtions, namely, (1) meats and other animal food materials; (2) bread 
of all descriptions, and (3) vegetables. jSTo attempt was made to dry 
this material, but at intervals of a few days, the interval depending 
on the rapidity of the accumulation and the weather, each portion was 
treated as follows : 

1. Meat, etc. — All bone was removed and the edible portion was 
chopped, weighed, and sampled. This sample was then prepared for 
analysis in the ordinary manner. 

2. Bread. — The various kinds of bread were separated, weighed, sam- 
pled, and analyzed in the usual way. 

3. Vegetables. — This portion of the waste was thoroughly mixed, 
weighed, and sampled and the sample prepared for analysis in the 
same way as the meats. Each sample of meat and vegetable waste 
was analyzed separately, although "composite samples" might have 
been made. 

This method has two decided advantages — first, a great saving of 
labor and fuel, and second, the possibility of an actual division of the 
nutrients according to their respective sources, namely, animal foods^ 
bread and breadstuffs, and vegetables. 

DESCRIPTION OF FOOD MATERIALS ANALYZED. 

In connection with the dietary studies the following analyses were 
made : 

Beef. — The local market was considerably affected by the unusually 
high prices which prevailed at the time when these dietary studies were 
made (May, 189.")). Much of the beef offered for sale had been raised 
in the immediate vicinity, and at that season was very young, watery, 
and often immature as well ; high jjrices elsewhere had forced it ujion 
the market before it was in the proper condition. 

With the exception of the samples of porterhouse steak (86) and rib 
ends (172), the analyses will be of little interest except in their present 
use. The beef used at the boarding club at a given meal was of such 
a varied character — often representing four or five cuts — that it was 
impossible with the time at our disposal to take specimens of each 
particular cut for analysis. Specimens 120-123, 124 and 125 are there- 
fore samples of miscellaneous cuts of the forequarter — rib, chuck, neck, 



11 

brisket, plate, etc., in whatever i^roportion tlio several cuts ^vere pur- 
cliased in tlie market for each meal. 

PorTc. — Xo. 2088 was a so-called "country-cured" shoulder. Farmers 
salt shoulders and hams for winter and spring use, but do not smoke 
them. Pork cured in this way is used largely in the country, and a 
considerable quantity of it finds its way into town groceries. 

Poultry. — ^o. 2706 was a fowl of average fatness. 

Dairy products. — ^os. 11, 12, and 13 are milk from a Holstein-Friesian 
herd and ^o, 14 is from a Jersey herd. jSTo. 15 is a fair specimen of 
farmer's butter. Xos. 4030 and 4041 are "cottolene'' and "oleomarga- 
rine," respectively. 

Bread, etc. — Xo. 5430 is wheat bread, baker's 5-cent loaf. Xo. 5438 
is graham bread, baker's 5-cent loaf. Xo. 5450 is soda and sour milk 
or baking powder biscuit, homemade. This is the form of wheat bread 
principally used in country districts, and also to a considerable extent 
by town population. (See Table 1.) iSTo. 5150 is wheat flour, so-called 
"half patent,'' milled in Columbia. Xo. 6107 is sorghum molasses. 

Table 3. — Composition of food materials as purchased, including both edible portion and 
refuse, analyzed at Columiia, Mo. 



Kind of food material. 



Eefer- 
ence 
num- 
ber. 



Eefuse. Water. 



Pro- 
tein. 



Carbohy- 
drates'. 



Fuel 

value 

per 

pound. 



A>T1IAL FOOD. 

Beef: 

Porterhouse steak 

Eib 

Koast , 

Do 

Steak, forequarter 

Do 

Do 

Do 

Cottolene 

Oleomargarine 

Pork: Shoulder, salted (not 

smoked) , 

Poultry: Powl 

Butter 

Milk, whole 

Milk, skimmed 

Milk, skimmed, sour' 

ButterthUks 



\-EGETABLE FOOD. 

Wheat flour, roller process . 

Bread 

Bread, graham 

Biscuit 

Molasse.-* (sorghum) 



172 
124 
125 
120 
121 
122 
123 
4030 
4041 

2088 
2706 

215 

*11 

212 
213 
214 



5150 
5430 
5438 
5450 
6107 



Per ct. 


Per et 


Per ct. 


14.5 


49.1 


16.9 


21.0 


42.6 


14.2 


2.5.5 


36.5 


12.0 


15.0 


45.3 


14.1 


13.5 


53.2 


17.1 


13.5 


64.4 


17.3 


12.5 


52.8 


16.3 


10.5 


52.0 


16.9 



10.2 

16.7 
44.7 
12.5 
88.7 
91.3 
91.7 
91.3 



11.1 
31.4 
30.5 
22.9 
27.4 



11.0 

10.7 
12.8 
'1.2 
3.5 
3.5 



Per ct. Per cent. 

18.6 I 

21.4 I 



24.8 
15.2 
3.7 
17.0 
19.6 
100. 
86.1 

43.1 



.3 .7 

.4 2.3 

.3 13. 7 



Per ct. 
0.9 



2.7 I 



Calories. 
1,100 
1,165 
1,290 
1,310 
960 
480 
1,030 
1,140 
4,220 
3,650 





1.6! 


3,595 
285 


3.4 


.s! 


3.8 





160 


75.9 


.5 


1,665 


59.5 


1.1 


1,270 


58.4 


1-t 


1,320 


52.6 


1.5 1 


1,730 


69.5 


3.1 ! 


1.290 



• Columbia laboratory number. 



' Onlv water and fat determined. 



TahlK'I. — Coitqyosif ion of fresh , edible jiortion of food materials analyzed at Columhia,Mo. 



Kiud of food material. 


Refer- 
ence num- 
her. 


Water. 


Protein. 


Fat. 


Carhohy- 
drates. 


Ash. 


Fuel 
value per 
pound. 


ANIMAL FOOD. 

Beef: 

Porterhouse steak 


86 
172 
124 
125 

!i; 

122 
12^ 
4030 
4041 

2088 
2706 

ns 
ni 
n2 

213 

n4 

5150 
5430 
5438 
5450 
6107 


Per cent. 
57.4 
53.9 
49.0 
53.3 
61.5 
74.4 
60. 4 
58.1 


Per cent. 
19.8 
18.0 
16.1 
16.6 
19.8 
20.0 
19.2 
18.9 


Per cent. 
21.8 
27.1 
34.0 
29.2 
17.6 
4.3 
19.4 
21.9 
100.0 
86.1 

58.2 
13.1 
84.7 
3.7 
.6 
.7 
1.1 

.8 

.7 

2.3 

13.7 


Per cent. 


Per cent. 
1.0 
1.0 
.9 
.9 

\\ 


Calories. 
1,290 




Koast 





1 735 








Steak, forequarter 




1 110 




555 








Do 





1 275 






4,220 
3,650 

2, 725 




10.2 

22.6 
66.7 
12.5 

9113 
91.7 
91.3 

11.1 
31.4 
30.5 
22.9 
27.4 


'1.0 

14.5 
19.1 
11.2 
3.5 
3.5 




2.7 

4.7 
1.1 

1.6 

.7 
.8 


Pork: Shoulder, salted (not 
smoked) 








905 








Milk, whole 


l\ 


285 












11.7 
7.3 








VEGETABLE FOOD. 

Wheat flour, roller process . . . 
Bread 


75.9 
59.5 
58 4 
52.6 
69.5 


.5 
1.1 
1.4 
1.5 
3.1 


1,065 
1,270 




1 320 




1,730 















Columbia laboratory number. 



' Only vater and fat determined. 



Taijle 



-Composition of water-free substance of edible portion of food materials ana. 
lyzed at Columbia, Mo. 



Kind of food material. 


Refer- 
ence 
number. 


Nitro- 
gen. 


Protein. 


Fat. 


Carbohy. 
drates. 


Ash. 


ANIMAL FOOD. 

Beef: 


86 
172 
124 
125 
120 
121 
122 
123 
4030 
4041 
2088 
2706 

215 
211 
212 

n3 

2 14 

5150 
5430 
5438 
5450 
6107 


Per cent. 
7.36 
6.43 
5.16 
5.69 
8.17 
12. .58 
7.64 
7.31 


Per cent. 
46.5 
39.0 
31.6 
35.6 
51.4 
78.1 
48.5 
45.1 


Per cent. 
51.2 
58.8 
66.7 
62.5 
45.7 
16.8 
49.0 
52.3 
100.0 
95.9 
75.2 
39.3 
96.8 
32.7 
6.9 


Per cent. 


Per cent. 
2 3 








Eoast 





1 7 


Do 
















5 1 


Do 






Do 




2 6 












11.1 
18.7 
57.4 
11.4 
31.0 
40.2 




3 


Pork: Slioulder, salted (not smoked)... 


§:!! 




6.1 












1.8 






30.1 
43.7 




Milk skimmed 




9 2 








Buttermilk^ 






12.6 






VEGETABLE FOOD. 




13.2 
10.6 
10.7 
12.1 


.9 
1.0 
3.3 
17.8 


85.4 
86.8 
84.0 

68.2 
95 7 


5 


Bread .' 










2 








TVrnlflssfia (unrgb'im) 





4 3 















2 Columbia laboratory number. 



'Only water and fat determined. 



13 



DEETAET STUDIES OP THE COLLEGE CLTJB IN MISSOIIEI. 

FIKST DIETART STCDT OF THE COLLEGE CLUB (Xo. 94). 

The study began May 10, 1895, and continued six days. 

The club vas composed of 98 male students, the matron, and the household, 
servants. 

The number of meals taken was as follows : 



Men 

Women (124 meals X 0.8 meal of man) equivalent to. 
Children (20 meals X 0.7 meal of man) equivalent to. 



ileals. 

1, 7.53 
99 
14 



Total number of meals taken equivalent to 1. S66 

Equivalent to one man six hundred and twenty-two days. 

Eemarls. — With exception of tlie Tvaste no analyses were made espe- 
cially for this test. When possible the estimates of composition were 
based upon analyses made for the final test; in other cases the averages 
of American analyses* were taken. 



Table 



-Composition and amounts of food materials and tahle and kitchen wastes in 
dietary of the college cliih in Missouri (dietary S^o. 94). 





Percentage composition. 




"SV-eight 


used. 




Kand of food material. 


Protein. 


Pat. 


Carhohv- 
drates. 


Total 
food 

mate- 
riaL 


^'utrients 






Protein. 


Fat. 


Carbohy- 
drates. 


ASTilAI. FOOD. 

Beef: 

Steaki 


Per cent. 
17.1 
17.0 
13.4 
LO 


Per cent. 
1.5.2 
13.4 
23.8 
86.1 


Per cent. 


Chramg. 
16. .560 
8,620 
52,050 
16. 010 


Grams. 

2,832 

L465 

6.975 

160 


Chrams. 
2.517 
1,155 
12.388 
13. 784 


Grams. 


l)o 


.... 




















Tot;d 






93,240 


11.432 


29.844 












Pork. etc. : 

Chops 

Shoulder' 


14.1 
10.7 
10.7 


2.5.6 
43.1 
43.1 

100.0 




9,980 
5.690 
35,150 
29,260 


1,407 

609 

3,761 


2.555 
2,452 
15.150 
29.260 








Ham' 




















Total 


ii's 

20.7 
13.1 
1.2 
26.0 
3.5 
3.5 
3.3 
3.3 


s'b' 

10.8 
9.5 
84.7 
34.2 

.7 
1.1 


i.'2 


80,080 

790 

7,150 

32.430 

13,720 

910 

102.060 

222, 720 

12,250 

52.620 


5.777 

101 

L480 

4,248 

165 

237 

3,572 

7,795 

404 

L736 


49, 417 

70 

3,081 

n,62i 

311 

3.776 

1. 336 

86 

579 










86 


Eggs 




Cheese 

Milk, whole' 

Milk skunmed' 


2.3 
3.4 
3.8 
3.6 
3.5 


21 
3,470 
8 463 


Milk, skimmed' 

Buttermilk' 


441 

1,842 








-617:97r 


36,947 


100,893 


14,323 






[ 




\-EGETABLE FOOD. 

Cereals, sngar. etc.: 

Cornmeal 

Flour, wheat ' 

Oatmeal 

Biscuit, soda ' 

Bread, graham' 

Bre.id, white' 

Crackers, cream 

Macaroni 

Sugar, granulated 


8.9 
11.7 
15.6 
9.3 
7.4 
7.3 
9.3 

n.7 


2.2 
.8 
7.3 
13.7 
2.3 

13.1 
L6 


75.1 
75.9 
68.0 
52.6 
58.4 
59.5 
69.2 
72 9 
]0<1.0 
69.5 
37.7 


17.060 
100, 930 
3.5-20 
2.610 
39.350 
87,540 
4,760 
2.490 
45,340 
30,730 
230 


1 
1,518 1 
11,811 
549 
243 ' 
2.912 
6.390 
443 
291 


375 
8OT 
257 
358 
905 
613 
623 
40 


12,812 
76:605 
2,394 
1,373 
22.980 
52.086 
3.294 
i:815 
45,340 
2li357 




Cocoa...'. 


21. tj 


2S.9 


50 


66 


87 


Total 

' Composition r 


stimated 


rom analj 


ses made i 


3.34.560 
n the subs 


24,207 1 4,044 
«<]nent dietary. 


210,143 



* U. S. Dept. Agr., Office of Experiment Stations Bui. 28. 



14 



Tablk 6. — Composition and amounts of food materials and table and Icitchen wastes in 
dietary of the college club in Missouri (dietary Xo. 94) — Continued. 





Percentage composition. 


Weight used. 


: Kind of food material. 


Protein. 


Fat. 


Carboby- 
drates. 


Total 
food 
mate- 
rial. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


VEGETABLE FOOD —Cont'd. 

Vegetables : 


Per cejit. 
22.3 
2.2 

LI 

2.1 
.4 
2.1 
1.2 


Per cent. 
1.8 
.4 
1.3 
.3 

.1 

.4 
.5 

.2 


Per cent. 
59.1 
9.4 
19.3 

2.7 

18.0 
2.2 
3.1 
4.0 


Grams. 
10,090 
3,860 
5,900 
5,670 

101, 380 


Orams. 

2,250 

85 

165 

62 

2.129 


Orams. 
181 
15 

77 
17 

101 
31 
37 

50 


Orams. 
5,964 




363 




1,139 




153 


Potatoes (35.5 per cent 


18, 249 




7, 820 1 32 
7,480 1 157 
25, 170 [ 302 


172 




232 


Tomatoes, canned 


1,007 










167, 370 1 5, 182 


509 


27, 279 












Fruit, nuts. etc. : 


.4 

.0 

1.0 


.4 


12.4 

14 8 


11,340 46 
8, 850 53 
9, 870 99 


45 


1,406 




1 310 


Strawberries 


.7 


G.8 


69 


671 




1 




30,060 198 114 


3,387 
















531, 990 1 29, 587 [ 4, 667 


270, 809 










Total food 






1, 149, 960 


66,534 105,560 


285, 132 










Table and kitchen waste : 
Meat 


25. 2 32. 3 
100. 




6,120 
7,820 
2,150 


1,353 
1,971 


2,393 
2,526 

2,150 




Do 






Fat 




















16, 090 


3,324 


7,069 






. . 








Bread 


7.3 
6.8 
4.3 


1.2 
12.8 
5.3 


59.1 
43.6 
16.7 


33, 680 
8,730 
10, 660 


2,459 
594 
458 


404 

1,117 

565 


19, 905 


Vegetable.... 


3,806 


Do 


1 780 














53, 070 


3,511 


2,086 


25, 491 












Total waste 








69, 160 


6,835 


9,155 


25, 491 











Table 7. — Eecapitidation of weights and percentages of food materials and nutritive 
ingredients used in dietary of the college club in Missouri {dietary No. 94). 





Weight in grams. 


"Weight in pounds. 


Kind of food material. 


Food 
material. 


Kutrients. 


Food 
ma- 
terial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Pro. 
tein. 


Fat. 


Carbohy- 
drates. 


FOR FAMILY, 6 DAYS. 


93, 240 

80, 080 

790 

7,150 

32, 430 

13, 720 

910 

389, 650 


11,432 

5,777 

101 

1,480 

4, 248 

165 

237 

13, 5U7 


29, 844 

49,417 

70 

772 

3,081 

11, 621 

311 

5,777 




205.6 


25.2 
12.7 
.2 
3.3 
9.4 
.4 
.5 
29.8 


65.8 

108.9 

.2 

1.7 

6.8 

25.6 

.7 

12.7 










Poultry 




1.7 
15.8 
7L5 
30.2 

2 




Fish, etc 


86 


6.20 


Butter 






Cheese 


21 


10 


Milk 


14,216 


858.9 








Total animal food 


617,970 1 36,947 


100, 893 

4, 044 
509 
114 


14, 323 


1, 362. 2 


81.5 


222. 4 


3L60 


Cereals, sjigars, starches 


334, 560 
167, 370 
30, 060 


24, 207 

5,182 

198 


240, 143 
27, 279 
3,387 


737. G 


53.4 

11.4 

.4 


8.9 
1.1 
.3 


529. 40 
60.20 
7.50 






Total vegetable food 


531, 990 
1, 149, 960 


29, 587 
66, 534 


4,667 
105^560" 


270, 809 
285, 132 


1, 172. 8 
2, 535. 


65.4 


10.3 


597. 10 


Total food 


146.7 


232.7 


628. 70 



15 

Table 7. — Recapitulation of weights and percentages of food materials and nutritive 
ingredients used in dietary of the college club in Missouri (dietary Xo. 94) — Cont'd. 



Kind of food material. 



"Weight in grams. 



"Weight in pounds. 



rood 
material. 



Pro- 
tein. 



"J_ Food 

Carbohy- terial. 
drates. 



Xntrients. 



Pro- p Carbohy- 

tein. ■ drates. 



PEB MAN PEE DAT. 



Beef, Teal, and mntton. 

Pork, lard, etc 

Poiiltr\ 

Fish, etc 

E^gs 

Butter 



Milk. 



Total animal food. . 

Cereal.'!, sugars, starches - 

Vegetables 

Fruits 



Total vegetable food 

Total food 

PKBCKSTAGES OF TOTAi FOOD. 



Beef, Teal, and mutton. 

Pork, lard, etc 

Poultry 

Fish, etc 

Eggs 

Butter 

Cheese 

Milk 



Total animal food. 



Cereals, sugars, starches . 

Vegetables 

Fruits 



Total vegetable food. 
Totalfood 



0.33 
.29 



0.04 
.02 



1,849 , 107 



• cent. 
8.1 
6.9 
.1 
.6 
2.8 
1.2 
.1 
33.9 



Peret. 
17.2 
8.7 
.1 
2 2 
6.4 



Fer et. Per cent. 

28.3 

46.8 

.1 

.7 

2.9 

ILO 



5.0 



12 


7 ' 

i 


1 ,-- 
5 .. 




.03 
.11 
.05 








52 


.02 


.01 .. 
.04 .. 




22 .. 
1 


19 .. 
1 .. 







627 


9 


23 


1.38 


.05 


.02 


0.05 


994 


59 


162 


23 


2.19 


.13 


.36 


.05 


538 , 
269 ' 
48 .. 


39 
9 


6 

1 


386 
44 
5 


1.19 
.59 
.11 


.09 
.02 


.01 


.85 
.10 
.01 



53.7 


55.5 1 


95.6 ; 












29.1 


36.4 

7.8 
.3 


3.8 
.5 
.1 


84.2 ... 




14.6 
2.6 


9.6 ... 
1.2 ... 










46 3 


44.5 


4.4 


95 











100.0 100.0 



Table 8. 



■Xutrients and potential energy lii food purchased, rejected, and eaten in dietary 
of the college club in Missouri {dietary Xo. 94). 



Kind of food material. 



Protein. Fat. 



Carbohy- 
drates". 



Fuel 
value. 



Food purchased : Grams. Grams. Grams. -Calories. 

Animal 36.947 100,893 14,323 ' L 148,510 

Vegetable 29.587 4.667 270. 809 i 1. 275. 030 

Total 66. 534 1U5. 560 285. loJ > 2. 423. 540 

"Wast*" : ; 

Animal :;.324 7.068 ' 79.370 

A'egetable :;.511 2,086 25,491) 138.310 

Total 6,835 9,155 25,491. 217.680 

Foo<l actually eaten : 

Animal 33,623 93.824 14.323 1,069.140 

Vegetable 26.U76 2.581 245.318 1.136.720 

Total 59.699 96,405 259, 641 2, 2o5. 860 



16 



Table 8. — Xutrients and potential energy in food purchased, rejected, and eaten in dietary 
of the college club in Missouri {dietary Xo. 94) — Continued. 





Kind of food material. 


Xutrients. 






Protein. 


Fat. 


Carbohy. 
drates. 


value. 


Food purchased : 


PER MAN PER DAT. 


Grams. 
59 

48 


Grams. 
I(i2 

7 


Grams. 
23 

435 


Calories. 
1,840 
2 04& 


\'egetable 










107 


169 


4.58 










Waste: 


5 
6 


11 

3 




125 


Vfg.-table... 


41 










Total 


11 


14 


41 


345 



Food actually eaten : 

Animal .' 

Vegetable 



Total 

i'Ki:('i;\TAf;KS of total root) piechased. 



Food piMcliascd: 

Animal 

Vegi'table... 



1,715 
1, 825 



3,540 



Per cent. J'i'r cent. Per cent, i I'er cent. 
55. 5 95. « 5. j 47. 4 

44.5 I 4.4 95.0 52. G 



Waste: 

Aiiiniiil 


5.0 
5.3 


6.7 
2.0 


' 3 a 


Vc<retahle 


8. 9 1 5. 7 


Total 


10.3 


8.7 








Food actually eaten: 


.")0. .'. 
39. 2 


S8. 9 
2.4 




Vegetable 


8H. 1 46. 9 


Total 


89.7 


91.3 


91 1 : 91.0 







SKCONI) DIETAHY STUDY OF TlIE COLI>EGE CLUK (No. 95). 

The Study l>ejj;au May 20, 1895, and continued seven days. 

During this period the club was composed of 9;") male students, the iu;itron, and 
househohl servants. 

The number of meals taken was as follows: 

Meals. 

Men 1,978 

Women (156 meals X 0.8 meal of man) equivalent to 125 

Children (40 meals X 0.7 meal of man) equivalent to 28 



Total number of meals taken equivalent to 2, 131 

Equivalent to one man seven hundred and ten days. 

A considerable number of food materials were analyzed in tbis die- 
tary, as was also the refuse. Such analyses are designated in the table 
following on page 17 by the letter a. 



17 



-Composition and amounts of food materials and table and Tcitchen xcastes in 
dietary of the college clui in Missouri (dietary Xo. 9o). 



Percentage composition. 



"VTeight nsed. 



Kind of foi^d material. 



Protein. Yat. 



^."^?/-foodn^t.- 



Carbohy- 
I dratesi 



Beef: AXIM.iL FOOD. . p^^ ^^ 

Steak, foreqnarter (a) 17. 1 

Do --, 17.3 

Steak, foreqnarter ' ; 17. 3 

Steak, forequarter(a) i 16.8 

Do I 16.9 I 

Steak, porterhouse (a) 16. 9 

Eoast, miscellaneous («) 12.0 

Do 14.1 I 

Eoast. miscellaneous ' 13.1 

Pvoa.«t. chuck • , 17. 

Eibendsfcn 1 14.2 ! 

Dried and smoked ' 31. 8 

Bologna 180 

Oleomargarine 1.0 



Teret. 
15.2 
3.7 
3.7 
17.0 
19.6 
18.6 
25.3 
24.8 ' 
25.1 
13.4 
21.4 



Grains. 


Grams. 


9.750 


1.667 


10,660 


1.844 


5. 330 


922 


5.440 


914 


10, 210 


1,726 


9,750 


1,648 


10,770 


1,292 


9.980 


1.407 


16. 560 


2,169 


11.340 


1.92S 


3.740 


.531 


6.S0 


216 


2. 270 


409 


14, 630 


146 



197 

925 
2, 001 
1,813 
2.725 
2,475 
4,157 
1,520 

800 
46 

447 
12,596 



Total - 



121, 110 



Pork, etc: 

Shoulders, salted (a). 
Cottolene 



43.1 I. 
luo.o '. 



19. 160 
49. 220 



2, 050 8. 258 
49.220 



Total (a) 

Poultry : Fowl (a) 

Egg3 

Butter (a) 

Cheese 

MUk. whole (at 

Milk, skimmed (a; 

Milk, skimmed, sour (a) 
Buttermilk (a) 



12.8 


8.8 .. 




13.1 ; 


9.5 .. 




1.2 j 


84.7 .. 




26.0 


34.2 1 


2.3 


3.5 1 


3.7 


3.4 


3.5 


.6 


3.8 


3.3 




3.6 


3.3 


1.1 


3.5 



68. 380 
16.100 
41.280 
23.250 
8,160 
142. 770 
274. 430 
44.4.30 
58. 970 




Total animal food . 



380 



46. 752 124, 767 19, 138 



TEGETABLE FOOD. 

Cereals, sugar, etc : 

Corn meal 

Flour, wheat (a> 

Oatmeal 

Biscuit, soda (a) 

Bread, graham (a; 

Bread, wheat (a) 

Crackers, cream 

Sugar, granulated 

Snrar. hrown (a) 

Molasses, sorghum (a). 
Cocoa 



8.9 


2.2 


75. 


11.7 




75. 


15.6 


7 3 


68. 


9.3 


13.7 


52. 


7.4 




58. 


7.3 




59. 


9.3 


13.1 





22.230 I 
99,660 

4,880 j 

680 I 

45.930 I 

89,360 j 

7,140 ! 
36,400 . 
29,140 . 



L978 

11,663 

761 



1,056 
625 



16,695 
75,657 



26,823 
53.169 
4,941 



28.907 

17,973 

74 , 98 128 



Total 








361,640 


25,125 


4,449 


264,369 


Vegetables : 


2.2 
2.1 
2.8 
1.1 
1.5 
4.4 
2.1 
1.0 
.4 
2.1 
1.2 


.4 
.4 
1.3 
.3 
.4 
.5 
.1 
.1 
.4 
.5 
.2 


9.4 
5.8 
19.3 
2.7 
8.9 
16.1 
18.0 
4.6 
2.2 
3.1 
4.0 


4.990 
4.310 
25,520 
3,180 
1.930 
2.270 
90,150 
11,000 
17,690 
12,470 
14,180 


110 
91 

715 
35 
29 

100 
1,893 

110 
70 

262 

170 


20 
17 
332 
9 
7 
11 
90 
11 
71 
62 
29 


469 


Cabbage, ed ible jiortion 


250 
4,925 




86 




172 


Peas shelled 


366 


Potatoes (Sl.opercentrefnse). 
Kadishes 


16,227 
506 




389 


Spinach 


387 


Tomatoes, canned 


567 


Total 








187.690 


3,585 


659 


24,344 








" 




Fruits, nuts, etc.: 

Bananas, pulp 

Jelly 


1.1 

hO 


.8 

.6 

.7 


22.9 
77.1 
10.6 
6.8 


1,360 
4.540 
16.330 
16,330 


16 
50 
82 
163 


11 

98 

U4 


312 
3.500 


Strawberries 


1,111 



Total ; I \ I 38.560 | 



Total vegetable foo<l I | 587,( 



311 

"SToiT 



5.331 I 295,368 



Total food ' ' 1.386.770 1 



Ul— Xo. .-.i- 



■ Estimated from other analysea. 



18 

Table 9. — Composition and amounts of food materials and table and Mtehen wastes in 
dietary of the college club in Missouri {dietary Xo. 95) — Continued. 



1 Percentage composition. 


Weight used. 


Kind of f"..,l material. 


Fat. 


Carbohy- 
drates. 


Total 
food ma- 
terial. 


Nutrients. 


Protein. 


Protein. 


Fat. 


Carbohy- 
drates. 


VEiiETAHLE FOOD— continued. 

i 

Talde and kitchen waste : Per ct. 
Meat (a) 21.9 


Per ct. 
23.7 
37.7 
35.0 
100 


Per cent. 


Grami. 
6,350 
6,350 
6,010 
4,540 


Grams. 
1,391 
1,486 
1,328 


Grams. 
1,505 
2,394 
2,103 
4,540 


Grams. 


Do 23 4 






Do 22. 1 






Fat 


















23, 250 


4,205 


10, 542 








Bread wheat (a) 7. 3 


.7 
2.3 
13.7 
2.9 
3.6 
5.0 


59.5 1 26.6.50 


1,945 
512 
833 
156 
173 
254 


187 
159 
1,228 
168 
208 
454 


15,857 
4 041 




58.4 
52.6 
13.6 
15.3 
12.5 


6,920 
8,960 

5,780 
5,780 
9,070 


Biscnit soda (a) . . 1 9. 3 


4,713 




786 


Do 3.0 

Do I 2.8 


884 
1, 134 



Total vegetable , 
Total waste 



63, ICO I 3, 873 I 



27,415 

~27,"4i5 



Taiuk 10. — Hecapitnlation of weights and percentages of food materials and nutritive 
ingrtdients used in dietary of the college club in Missouri {dietary No. 95). 



Kind of food material. 



"Weight in grams. 



"Weight in pounds. 



Food 



Kutrients. 



Food 



Nutrients 



i-ooa 

material. Pro- ^^, Ca^bohy- j .^^^^ 



FOR FAMILY, 7 DAYS. 



noef, veal, and iimlton 121,110 16,819 

Pork, lard, etc C8, 380 ' 2, 050 

Poultry i 16.100 2.061 

EgfTs i 41,280 5,408 

Ruttcr ! 23,250 j 279 

Cbeese 8,160 2,121 

Milk 520,600 18,014 



Total animal food I 798, f 



46. 752 



Cereals, sugars, starches. 

Vegetables 

Fruits 



361, 640 
187, G90 
38, 560 



25, 125 

3,585 

311 



Total vegetable food . 
Total food 

PER MAN PEE DAY. 



Beef, veal, and mutton. 

Pork, lard, etc 

Poultry 

Egg8--" 

Butter 

Cheese 

Milk 



Total animal food. 



Cereals, sugars, starches . 

Vegetables 

Fruits 



587,890 I 29,021 



1, 386, 770 i 75, 773 



31, 578 
57, 478 
1,417 
3,921 
19, 692 
2,791 



4,449 
659 
223 



3arbohy-| .™f". Pro- j, , Carbohy- 
drates. I *^^"''- tein. ; **'*• drates. 



266.9 

150.7 
35.5 
91.0 
51.3 
18.0 
, 147. 7 



37.1 
4.5 
4.6 

11.9 
.6 
4.7 

39.7 



43.4 
6.2 
17.4 



19,138 1,761.1 I 



264, 369 
24, 344 
6,655 



797.3 
413.8 
85.0 



55.4 I 9.8 
7.9 1.4 

.7 .5 



0.40 
41.80 



582.80 
53.60 
14.70 



3, 057. 2 I 167. 1 



1, 125 1 


66 1 


176 


27 


2.48 


.15 1 


.39 1 


510 1 
264 
54 


1! 

1 - 


6 
1 


372 
34 
10 


1.12 
.58 


.08| 
.01 '.. 


.01 , 









Total vegetable food. 
Total food 



107 I 



.01 • 

^on_ 



19 



Table 10. — Eecapitulation of weiglits and percentages of food materials and nutritive 
ingredients used in dietary of the college club in Missouri (dietary JVb. 95) — Cont'd. 





Weight in grams. 


Weight in pounds. 


Kind of food material. 


Pood 
material. 


Nutrients. 


Pood 
ma- 
terial. 


Nutrients. 




Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Pro- 
tein. 


Pat. 


Carbohy- 
drates. 


PEBCEXTAGES OP TOTAL FOOD. 


Per cent. 

1.2 
3.0 
1.7 
.6 


Per ct. 
22.2 
2.7 
2.7 
7.1 
.4 
2.8 
23.8 


Per ct. 
24.3 
44.2 
1.1 
3.0 
15.1 
2.1 
6 1 


Per cent. 


















::::!::: 




Poultrv 
























Butter 























Milk 


fi 1 







Total animal food 






! 1 


Fi7 fi 


01.7 


95.9 j 6.1 















Cereals sugars, starches 1 2C. 1 


33 2 1 3.4 84.1 








Vegetables 1.^.5 1 4.7 


. 5 ' 7. 7 

.2; 2.1 










2.8! .4 








Total vegetable food. .. 
Total food 








42. 4 38. 3 


4. 1 j 93. 9 








































Table 11. — Xutrients and potential energy in food purcliased, rejected, and eaten in dietary 
of the college club in Missouri (dietary No. 95). 







Nutrients. 


Fuel 
value. 


Kind of food material. 


Protein. 


^^t- l^^rttt^- 


Food purchased : 


Grains. 
46, 752 
29, 021 


Chrams. 

124, 767 

5,331 


Grams. Calories. 
19, 138 1, 430, 480 
59.n 3fi8 1 370 s;Tn 


Vegetable 






Total 


75, 773 


130,098 I 314,506 | 2,810,050 




Waste : 


4.205 
3,873 


10, 542 
2,404 




115 ''80 


Veo'etable 


27 41.T 


150i 640 






Total 


8,078 


12, 946 1 27, 415 


265, 920 




Pood actually eaten : 
Animal ' 


42,547 
25, 148 


114, 225 
2,927 


19,138 
267. 9r,'A 


1 315 200 










Total 


67, 695 


117, 152 1 287, 091 








PER MAN PER DAT. 

Food purchased : 
Animal 


06 
41 


176 ] 27 
7 41fi 


o f)(Jo 














Total 


107 


183 


443 


3,900 




Waste : 


6 

5 


3 1 39' 




Vegetable 








Total .... 


n 


18 39 1 375 






Food actually eaten: 

Animal 


60 
36 


161 27 




Vegetable 


4 


377 


1 730 






Total 


96 






3.585 






PERCENTAGES OK TOTAL KOOI) Pl'RCHA.'iEt). 

Food purcliaeed: 

Animal 


Percent. 
61.7 
38.3 


Percent. Percent. 


Percent. 


Vegetable 


4 1 ' 93 9 4» 1 






Total 


100.0 














20 

Table 11. — NuMents andpotential energxj in food purchased, rejected, and eaten in dietary 
of the college club in Missouri {dietary No. 95) — Continued. 





Nutrients. 


Fuel 
value. 


Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


PEBCENTAOEs OF TOTAL FOOD PURCHASED— Continued. 
Waste : 


Percent. 
5.6 
5.1 


Percent. 
8.1 
1.8 


Percent. 


Percent. 


Vegetable 


8.7 


5 4 






Total 


10.7 


9.9 


8.7 


9 5 






Food aclnally eaten : 


56.1 
33.2 


87.8 
2.3 


6.1 
85.2 


46.8 


Vegetable. . 


43.7 






Total 


89. 3 90. 1 


91.3 


90.5 











COMMENTS ON THE FOOD INVESTIGATIONS AT THE UNIVERSITY 
OE MISSOTJEI. 



By "VT. O. Atwater and Chas. D. TToods. 



After Professor Gibson liad presented the foregoing, as a preliminary- 
report of tlie food investigations undertaken by himself and associates 
at the University of Missouri, and before he had opportunity to give it 
the final revision 'svhich had been contemplated, he was stricken ^th 
an illness Trhich proved fatal. His gTeatly lamented death not only 
prevents the contemplated elaboration of the results already obtained, 
but interrupts for the time the inquiries into the food economy of the 
people of Missouri -^hich had been so successfully begun at the uni- 
versity. Much that Professor Gibson hoped to say and do must there- 
fore be left unsaid and undone until the vroi'ki can be taken up by 
others. Meanwhile the writers, with whom Professor Gibson had been 
associated for a number of years before going to Migsouri and who 
have been familiar with his work there, add here a few comments. 

THE BEEAD AXD AIEAT CO^'Sr:^IPTIO^- OF FA^HLIES IX ^nSSOUEI. 

The method of inquiry and the results detailed on pages 7. S are of 
no little interest. Of course, statistics obtained by this method are 
always incomplete, but with the limited time and funds at Professor 
Gibson's disposal it is not easy to see how better answers to the ques- 
tions as to the kinds and the relative amounts of meats and bread used 
in the ordinary households could have been obtained, and the number 
of families represented in the report is so large as to give decided 
value to the average tigares. 

It is to be remembered that these statistics are from famihes of the 
classes whose sons were at the university. It would seem, therefore, 
that they could hardly be assumed to represent exa<-tly the eating 
habits of the average people of either the country districts or the cities 
of Missouri. 

It will be observed that the term '-bread*' includes (1) ordinary wheat 
bread raised by use of yeast and designated as '-raised*' bread; (2) 
"biscuit** made from wheat flour but not fermented, and {^) "ooru 
bread" made from maize. 

21 



22 



The figures of the last column of the table, "Other meats, etc.," 
include game and fish. The figures show the proportion which each 
kind makes of the total amount consumed, but give no indication of the 
absolute quantities i)er person or per family for a given time. 

How largely the sources of supply regulate the character of the food 
consumption is illustrated by the following table, taken from the figures 
given on page 8 : 

Tablk 12. — Kinds of bread and meat eaten hy families in country and city. 





K^inds of bread. 


Kinds of meat. 




Raised. 


Biscuit. 


Corn. 


Beef. 

veal, 

matton. 


i Other 

Pork. ' meats, 

etc. 


Farmers living in country, with lim- 


Per cent. 
31 
40 


Per cent. 
54 
48 


16 
12 


Per cent. 
24 
53 


Per cent. 
57 

27 


Per cent. 
19 


Families living in cities or larger towns, 
with better markets 


20 







Evidently there is relatively much less of raised bread and more of 
corn l)read and biscuit eaten in the country than in the town. It would 
seem natural to assume that the larger jiroportion of yeast-raised bread 
in the cities is due to bakers, to the ease with which good quick-acting 
yeast can b<' obtained, and to the fact that city people have more con- 
venient markets to buy in and more ready money. The effect of supply 
upon the kinds of meat eaten is even more evident. Pork is easily 
raised on the farm, and in the form of salt pork, bacon, and ham is 
readily i)reserved for later use. On the other hand, city people can 
always have fresh beef, veal, and mutton from the markets. That 
this accounts largel}" for the fact that pork constitutes 57 per cent of 
the meat supply <.f the farmers' families and only 27 iier cent of that 
of families living in the large towns is hardly to be doubted, though, of 
course, the relative cost may be a factor also. The fact that beef, veal, 
and mutton make more than half of the total meats eaten by well-to-do 
people in the cities and less than a quarter of that used by thrifty 
farmers is naturally explained in the same way. 

COMPARISON OF DIETARIES OF COLLEGE STUDENTS IN MISSOURI, 
TENNESSEE AND CONNECTICUT. 

It will be interesting to compare the results of the studies of the two 
dietaries of the students' club at the University of Missouri with those 
of investigations of other college clubs. The only other studies of this 
character made in the United States, and at present available and 
exactly comparable with these, so far as we are aware, are several series 
of dietary studies of students' clubs at Wesleyan University,' Middle- 
town, Conn., and at the University of Tennessee,^ Knoxville, Tenn. 



'Connecticut Storrs Station Reports, 1891-1894, and U. S. Dei)t. Agr., Office of 
Experiment Stations Bui. 21. 

'U. S. Dept. Agr., Office of Experiment Stations Bui. 29. 



23 

The stndents of tlie University of 3Iissoari were mostly residents of 
that State, and it would seem fair to assume that their eating habits 
would be more or less such as they had acquired at home, although the 
diet in Columbia would be somewhat modified by the markets in that 
citj' at the time when the dietaries were made. 

In the following table the results of the dietary studies at the tliree 
colleges are summarized. There is also appended to the table for com- 
parison a suggested dietary standard for a man at light work.^ These 
comparisons are based upon the quantities of food actually eaten and 
not upon the total food purchased. 

Table 13.— Comparison of nutrients in food taten ty college cluhs in Missouri, Tennessee, 
and Connecticut. 

[Quantities per man per day.] 



Kind 


of food material. 


Protein. 


Fats. ; 


Carhohy! 
drates. ! 


Fuel 
values. 


Nutritive 
ratio. 


FOOD 

In Missouri: 


EATEN-. 


Gra 


57 


Grains. 
156 

4 


Grams. 
25 , 

385 1 


Calories. 
1,785 
1,775 










I for 


man 


with light muscular 




Total -. 




96 


160 


410 1 


3,560 


1: 8.0 


In Tennessee: 




43 
49 


114 
13 


12 1 
467 


1.280' 
2,240 




Vegetable 




Total 




92 


127 


479 


3,520 


1; 8.3 


In Connecticut: 




36 


131 

8 


Si 


1,560 ' 
1,580 




Vegetable 




Total 




99 


139 


336 i 


3,140 


1: 6.7 


Average of above : 

Animal 

Vegetable 




53 
42 


131 
9 


19 

400 


1,505 
1.915 




Total 

Suggested standari 
work (Atwater). 


1 


95 

1 


140 


419 


3,420 
3,000 


1: 7.8 
1-5 5 











We are far from urging that these results portray a,ccurately the 
dietary i)ractices of the people of the difterent sections represented by 
the young men in the three institutions. Still the families represented 
were doubtless numerous enough to represent fairly well the i^eople of 
their classes and communities. 

The case was similar with the club at Kuoxville, whose members 
were nearly all from Tennessee. The homes of the students at 3Iiddle- 
town were scattered through the northern Atlantic States, though a 
few were from other States and countries. The larger number were 
tiom towns with markets in which the available food materials were 
very similar to tho.^e in Middletown. The cost of board, like the gen- 
eral living expenses of the students at ^Middletown, was decidedly 
larger than that of the young men at Knoxville and Columbia. 



' U. S. Dept. Agr., Office of Experiment Stations Bui. 21. 



24 

It Avill be noticed that, as measured by the suggested standard, the 
food eaten in all three of the college clubs was deficient in protein and 
had an excess of the nutrients (fats and carbohydrates) which serve 
simply as fuel and tend to make the nutritive ratios wide. The stand- 
ard represents nothing more than the attempt to state in a general way 
the proportions of nutrients which physiological experiment on the one 
hand and observations of the dietary habits of the best fed i^eople on 
the other imply to be most appropriate. Among difterent dietaries 
here summarized the narrowest nutritive ratio is found in those repre- 
senting the i^eojde who were most favorably situated with respect to 
both the kinds of food materials at their disposal and the pecuniary 
ability to select at will. The inference is that the diet of all, and 
especially of those in the more Southern States, would be improved by 
diminishing the carbohydrates and fats and increasing the protein.' 

' See reference to the same subject in discussion of the dietaries of the students at 
the University of Tennessee, U. S. Dept. Agr., Office of Experiment Stations Bui. 29. 



LB Mr '07 



